Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries

Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries

Ellen Brown

Language: English

Pages: 240

ISBN: 0762437987

Format: PDF / Kindle (mobi) / ePub


Summertime's here, and 'tis the season for making ice cream at home for parties, backyard barbecues, and beach getaways. A guide to more than two dozen of the nation's best artisan dairies, Scoop takes you on a colorful tour with photos, stories, and histories of these mom-and-pop shops.

Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation's favorite ice cream shops with a plethora of delectable photographs and 150 recipes--featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.

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McConnell opened up an ice cream shop and factory on a site that once housed a silent film studio. In addition to bringing European flavors to Santa Barbara, he also wanted to make ice creams with the same creamy texture, so he imported his equipment from France. McConnell’s ice creams are French-style and include a large number of egg yolks to produce ice creams with a truly luxurious mouthfeel. McConnell’s was an instant hit, and such flavors as the French Vanilla remain on the menu today.

9780762437986-tx02.qxd:Layout 1 11/10/10 4:46 PM ALMOND, COCONUT, and CHOCOLATE CHIP ICE CREAM ADAP TE D FROM THE DA I LY SCO O P, BARRI N GTO N, R I If you’re a fan of Almond Joy® candy bars, then this ice cream will be a sure hit. But it’s even better than a candy bar because it has big pieces of crunchy almonds all through it, not just on top. MAKES ABOUT 1 QUART 11⁄3 cups heavy whipping cream, divided 1 (15-ounce) can cream of coconut, such as Coco Lopez, well-stirred 2 tablespoons

dissolves. Set aside to cool for 5 minutes. Purée the mixture in a food processor fitted with the steel blade or in a blender. Stir in the crème de cassis and lemon juice. Transfer the hot liquid to a storage container, and refrigerate uncovered until it is completely chilled (below 40°F), or quick-cool it according to the method on page 14. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft sorbet, or transfer the mixture to an

Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F), or quick-cool it according to the method on page 14. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow

a sieve. Stir in the Irish whiskey. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F), or quick-cool it according to the method on page 14. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage

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